Enchiladas with Home Made Red Sauce

Tuesday, January 19, 2016

Enchiladas with Home Made Red Sauce

Yield: 8 enchiladas

prep time:

cook time:

total time:


  • Enchilada Sauce


  • 8 pods Guajillo chile, stems and seeds removed
  • 1 small white onion, finely chopped
  • 2 cloves fresh garlic, finely chopped
  • 1 tsp. cumin seed, toasted and ground
  • 1 tsp. Mexican oregano
  • 1 tsp. salt
  • 2 cups vegetable or chicken broth




  • 10 corn tortillas
  • 2 cups shredded cheese, such as muenster or longhorn.
  • 1/2 onion, sliced thin


  1. Sauce Directions:


  2. Place the chile pods into a bowl, and set aside.  Bring about 2 cups of water to a boil, then pour over the dried chiles, and set aside for 20 minutes, then drain the water.
  3. In a blender, add your dried chiles, and the rest of the ingredients reserving 1 cup of the chicken broth.  Blend on high for 3 minutes until well blended.  Taste for seasonings, add more chicken broth if needed to produce the consistency you desire.  Set aside.




  1. In a skillet, heat up 1 tablespoon of oil, add the onions and sauté on a medium heat until the onions have some brown to them and are soft and pliable.
  2. In your casserole dish, spread a portion of the sauce you prepared earlier on the bottom.  Using a protected surface (chile will stain) place a tortilla, add a handful of cheese and some of the braised onions.  Roll tightly and place in the casserole dish, repeating this procedure until all the enchiladas have been rolled.
  3. Pour enough of the remaining sauce to your liking over the enchiladas, more cheese and bake in a 350 preheated oven for 10 minutes.
  4. Remove and top with some cotija and other toppings to your liking such as small dice onions or cilantro.

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